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Ingredients

Boil 1 cup sugar with 1/3 cup water and 1/4 tsp. cream of tartar. Stirring just until sugar is dissolved, until syrup reaches 240 degreees. Pour syrup very gradually in a thin stream into 2 egg whites, well beaten, beating constantly with a electric mixer until meringue is cool.

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Treat this meringue as you would any other, either on pies, cakes or as cookies.